Profit more from your hard seltzer production

Maxinvert®

Boost profit from your hard seltzer production with Maxinvert®

With the popularity of hard seltzers surging, brewers need solutions for operational flexibility and increased capacity and yield. Maxinvert® rises to this challenge and enables up to a 50% reduction in fermentation time for sucrose-based hard seltzers.

Because sucrose is not directly fermentable, brewers are forced to wait – for up to two days in some cases – to access fermentable sugars for hard seltzer production. This lag increases overall process time while adding unnecessary stress to the yeast. Additionally, the longer process time prevents optimum capacity and drives up energy consumption (and cost).

Maxinvert® is DSM’s latest innovation to meet the needs of hard seltzer producers. It’s a unique invertase enzyme solution that hydrolyzes sucrose to fructose and glucose, providing fermentable sugars at the very beginning of production. This reduction in fermentation time leads to increased production capacity and an overall reduction in process time – up to 50% in one recent customer trial. Maxinvert® also enables increased alcohol levels at the end of fermentation, which brewers can translate into higher yield.

Simple & sustainable

Using Maxinvert® is easy – no significant process change needed – and pre-treatment is fast at 65°C, contributing further to reduced energy consumption and a lower carbon footprint.

Increase capacity

Shorter fermentation increases availability

Increase ABV

Higher dilution enables higher volume/yield

Decrease energy consumption

Shorter process time uses less energy

Easy to use

No process change needed

Reduce fermentation time by 50% for hard seltzers

Sucrose used for seltzer production is not directly fermentable, leading to a fermentation lag with added stress on the yeast. Maxinvert® is an invertase enzyme solution that hydrolyzes sucrose to fructose and glucose. This reduces fermentation lag by providing more fermentable sugars at the very beginning of fermentation.